Lemon Bread
A delightful and refreshing loaf that captures the bright flavor of lemons. Ideal for any occasion, this lemon bread is moist, tender, and infused with zesty lemon flavor.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs Use room temperature
- 1/2 cup vegetable oil
- 1/2 cup sour cream Use room temperature
- 1 tablespoon lemon juice Fresh is best
- 1 large lemon, zested
- 1 teaspoon lemon extract
Glaze
- 1 - 1 1/2 cups powdered sugar, sifted For glaze
- 2 - 4 tablespoons milk For glaze
- Additional lemon zest For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the eggs, vegetable oil, sour cream, lemon juice, lemon zest, and lemon extract. Beat until well combined.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 1 hour before transferring it to a wire rack.
Glazing
- In a bowl, whisk together the powdered sugar and 2 tablespoons of milk to make the glaze. Adjust thickness as needed.
- Drizzle the glaze over the cooled lemon bread and garnish with additional lemon zest.
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Notes
To enhance lemon flavor, use fresh lemons and avoid overmixing to keep the bread light and fluffy. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.